I believe it boils out any impurities and bacteria's that may be harmful, But I wonder if in so doing are you boiling out the good bacteria's to. Like when you take antibiotics. They kill both good and bad bacteria. So if I am right and boiling it kills bacteria good and bad, I wonder if water has good bacteria surely Yes! GEESH I am trying not to ask questions giving my answers and It is impossible for me to do so!

The boiling point of Fluorine is 85.06 °C. But fluorine is the most reactive element there is so it always occurs in combination with something else. The things added to drinking water here in the US are Sodium fluoride (NaF) (boils at 1700 °C), stannous(II) fluoride (SnF2) (boils at 850 °C) and sodium monofluorophosphate (Na2PO3F)(boiling point is 1700 °C. The boiling point of the compounds is so high because of the extremely high reactivity of the element fluoride.

So you do not get rid of fluoridization.

You do kill bacteria, rotofers and other possibly harmful living things if water is boiled. So don't drink unchlorinated water without boiling it first. (Since chlorine is slightly less reactive than fluorine, it is also not boiled off (boiling point of elemental chlorine is 239.11 °C according to one source which is probably for a compound. The one given for elemental chlorine is -34ºC. I do not know how it is gotten into water by way of Sodium hypochlorite. I believe this is boiled off.

We have had well water all my life with the exceptions of a pump going out and having to use city water next door. This year when the pump quit I paid for a water hook up for city water in case our water pump goes and it did and I have not replacd it again as I can't get the other part in my self it needs a new jet and foot!

boiled water tastes terrible, having done many hiking and backpacking trips, if u wanted to purify water, i would deffinintly choose the water pumps, even though im not sure how they work exactly, could anyone update me about that? (p.s. dont ever use idoine, it tastes TERRIBLE)

"The boiling point of Fluorine is 85.06 °C. "Oh no it isn't"The boiling point of the compounds is so high because of the extremely high reactivity of the element fluoride. "No, it's not. The fact that these are ionic copounds explains their high melting and boiling ponts. There are plenty of volatile fluorine compounds.

Boiling water will remove chlorine, some chlorine disinfection byproducts and kill lots of bacteria.

The boiling point of Fluorine is 85.06 °C. But fluorine is the most reactive element there is so it always occurs in combination with something else. The things added to drinking water here in the US are Sodium fluoride (NaF) (boils at 1700 °C), stannous(II) fluoride (SnF2) (boils at 850 °C) and sodium monofluorophosphate (Na2PO3F)(boiling point is 1700 °C. The boiling point of the compounds is so high because of the extremely high reactivity of the element fluoride.

So you do not get rid of fluoridization.

You do kill bacteria, rotofers and other possibly harmful living things if water is boiled. So don't drink unchlorinated water without boiling it first. (Since chlorine is slightly less reactive than fluorine, it is also not boiled off (boiling point of elemental chlorine is 239.11 °C according to one source which is probably for a compound. The one given for elemental chlorine is -34ºC. I do not know how it is gotten into water by way of Sodium hypochlorite. I believe this is boiled off.

I don't know how much of this is accurate, but some of it certainly isn't relevant. For example, the boiling point of chlorine is -34C, so it will be a gas at room temperature. But a limited amount of a gas can be dissolved in water. How much gas you can dissolve in water depends on temperature, and the solubility generally decreases at high temperatures. When you start to boil a kettle, the first small bubbles you see before the water has got very warm are bubbles of oxygen... coming out as its solubility decreases.

Apparently the dissolved oxgen helps to extract the flavours when you brew tea. Since the oxygen comes out the longer the water is boiling for (you'll lose practically all of it after 15 minutes on the boil!), that's why you're supposed to make tea with "freshly boiled" water - not water that you've boiled 6 times since breakfast!

I'm not sure whether "chlorine" in water (for purification) is in the form of a dissolved gas or whether it forms another species. Perhaps a proper-chemist can help me out here?

If sodium fluoride (NaF) behaves much like sodium chloride (NaCl) then indeed boiling the water won't lose the fluoride - if anything it'll concentrate it as the pure water boils away. Just the same as salty water will become more concentrated if you boil it or leave it to evaporate.

" Perhaps a proper-chemist can help me out here?"Will I do?At least a good part of the chlorine is present as a simple solution. The equilibria of chlorine/ chloride/hypochlorite/ whatever in solution are very complicated but the bottom line is tha boiling the water will drive out the chlorine.

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